Red Lentil Fragrant Spiced Salad with currants and capers

Even if you do not like lentils, I urge you to try this amazing recipe.  The spices are not overpowering, they add a subtle fragrance that seems to match so well to many main dishes I cook for my family.  

So delicious, it is excellent and so easy to eat on it’s own.  

Favourite Son hoovers this up for seconds and thirds helpings. 

I don't even need to try and hide the lentils from Wilbur!

Our next blog will be recipe for Nigella's Lamb.

Nigella Lawson’s balsamic bay-leaf lamb roast paired with the aromatic spices of Belinda Jeffery’s red lentil salad seems to me, a perfect and palate pleasing match for a summer menu choice.  The lentils will soak up the luscious juices from the lamb.  

Red Lentil Fragrant Spiced Salad with currants and capers

Serves 6 as a side dish.

Preparation                    15 – 20 minutes

Cooking                          3 –   5 minutes (using water that is boiling)

Mixing                             5 -  10 minutes

Ingredients

300 gram dried red lentils (sold in most supermarkets near the soups – look red/orange)

90   gram currants  - allow these to soak and soften a bit in some of the measured out oil/vinegar

¼   cup  baby capers (either rub off the salt OR drain well)

½   red onion very finely sliced into slivers

¼   red capsicum very finely diced                              (Optional)

1   stalk of young fresh celery – very finely sliced       (Optional)

Handful of baby spinach leaves – roughly shredded  (Optional)

Mint and parsley leaves – roughly chopped.    Reserve some leaves for final garnish.

Dressing

80 -  100 ml   light olive oil   (start with 80ml – add the other 20ml at the end if needed)

25 – 30 ml  red wine vinegar

1 tablespoon  white sugar

1 teaspoon sea salt – grind

Freshly ground black pepper – to your taste preference

1   teaspoon  ground cumin

½  teaspoon  English mustard powder (hot if you prefer)

1   teaspoon  curry powder

¼  teaspoon  nutmeg ground – or freshly grated if possible

¼  teaspoon  cinnamon ground

Options:

Handful of toasted pine nuts        and/or    some lemon  OR   lime zest    or wedges

Baby spinach leaves   OR     Baby Kale leaves

Method

Dressing

Whisk all dressing ingredients together in a jug to thoroughly dissolve.  Pour onto a large serving platter with a raised lip.

               Lentils

Bring a large saucepan of water to a rapid boil.

Place lentils into a sieve and thoroughly check for any discoloured lentils or small stones. 

Rinse lentils, swishing about thoroughly until water runs clear.

Place the lentils into saucepan of rapidly boiling water.  NEVER add salt to lentils during cooking.

Boil the lentils for 2 – 3 minutes only.  Don’t walk away – they cook very quickly.  Test a few to check they are tender but still retain some firmness.  Must not overcook or they turn to mush.

Pour them back into the sieve to drain and shake to remove excess water. Do not rinse again.

Tip cooked lentils into the dressing in the platter.

Mix well to coat the lentils with the salad dressing.

Add the remaining ingredients – currants, capers, onion, leaves etc and mix well

Allow to cool and soak up the dressing.  Can be served at the temperature you want – still a little warm or cooled to room temperature.
Add the reserved olive oil if needed.

Prior to serving – mix again and garnish as desired. 

                                                              Enjoy!      Colleen